Lemon chicken and courgette pasta

Your new, go-to pasta dinner for this summer. This dish uses the season’s fresh crop of courgettes in a tasty and simple way.

Ingredients

Serves:4

Ready in: 30 mins

• 600g pack chicken breasts
• 1 tbsp olive oil
• 300g spaghetti or linguine
• 400g pack courgettes, quartered then cut into strips
• 4 tbsp reduced-fat crème fraîche
• 1 lemon, zested and half juiced
• 30g Parmesan, grated
• 2 tbsp chopped rosemary or basil (optional)

Method

1. Season the chicken breasts, then add half the oil to a large frying pan and fry the chicken for 10-15 mins on each side, until golden and cooked through. Set aside to rest for 5 mins before slicing.
   
2. Meanwhile, cook the spaghetti or linguine in plenty of boiling, salted water, following pack instructions. Drain, reserving 5 tbsp of the cooking liquid.
3.  Add the rest of the oil to the same frying pan and tip in the courgettes. Cook for about 10 mins, stirring occasionally, until golden and tender. Season well and turn off the heat.
4.  Tip in the cooked pasta, sliced chicken, crème fraîche, lemon juice and zest, grated Parmesan and reserved cooking liquid. Mix together well until evenly combined. Serve scattered with chopped rosemary or basil (if using).